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P56003

Sigma-Aldrich

Pyrazine

≥99%

Sinonimo/i:

1,4-Diazabenzene, 1,4-Diazine, Paradiazine, Piazine, p-Diazine

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About This Item

Formula empirica (notazione di Hill):
C4H4N2
Numero CAS:
290-37-9
Peso molecolare:
80.09
Beilstein:
103905
Numero CE:
206-027-6
Numero MDL:
MFCD00006122
Codice UNSPSC:
12352100
ID PubChem:
24898676
NACRES:
NA.22

Livello qualitativo

100

Saggio

≥99%

Stato

crystals

P. ebollizione

115-116 °C (lit.)

Punto di fusione

50-56 °C (lit.)

Densità

1.031 g/mL at 25 °C (lit.)

Stringa SMILE

c1cnccn1

InChI

1S/C4H4N2/c1-2-6-4-3-5-1/h1-4H
KYQCOXFCLRTKLS-UHFFFAOYSA-N

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Descrizione generale

Pyrazine is a 1,4-diazine and an electron-deficient N-heteroarene found in several natural products, APIs, agrochemicals, and functional materials.

Applicazioni

Pyrazine can be used:
  • As a bridging ligand in the synthesis of Cu(II) linear chain coordination complexes.
  • To prepare Cu(I) derived coordination polymers, which are used in the synthesis of metal-organic frameworks (MOFs).

Pittogrammi

Flame
GHS02

Avvertenze

Danger

Indicazioni di pericolo

H228

Classi di pericolo

Flam. Sol. 1

Codice della classe di stoccaggio

4.1B - Flammable solid hazardous materials

Classe di pericolosità dell'acqua (WGK)

WGK 3

Punto d’infiammabilità (°F)

131.0 °F - closed cup

Punto d’infiammabilità (°C)

55 °C - closed cup

Dispositivi di protezione individuale

Eyeshields, Gloves, type P3 (EN 143) respirator cartridges

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Certificati d'analisi (COA)

Lot/Batch Number
SHBN8562
SHBN5159
SHBM7074
SHBM5238
SHBL4420

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Sigma-Aldrich

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Sigma-Aldrich

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Sigma-Aldrich

399620

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Sigma-Aldrich

199400

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Pyrazine-bridged Cu (ii) chains: diaquabis (n-methyl-2-pyridone) copper (ii) perchlorate complexes
Kirkman-Davis E, et al.
Dalton Transactions, 49(39), 13693-13703 (2020)
Oleg V Larionov et al.
Organic letters, 16(3), 864-867 (2014-01-15)
A one-step transformation of heterocyclic N-oxides to 2-alkyl-, aryl-, and alkenyl-substituted N-heterocycles is described. The success of this broad-scope methodology hinges on the combination of copper catalysis and activation by lithium fluoride or magnesium chloride. The utility of this method
Nicole Favreau-Farhadi et al.
Journal of food science, 80(10), C2140-C2146 (2015-09-27)
Rosmarinic acid and Epigallocatechin gallate concentrations were studied as natural inhibitors of Maillard browning in glucose/glycine model systems, and in bakery rolls and applesauce. The concentrations of the inhibitors were varied to determine the highest level of inhibition without a
Gustavo Luis Leonardo Scalone et al.
Journal of agricultural and food chemistry, 63(22), 5364-5372 (2015-05-15)
Pyrazines are specific Maillard reaction compounds known to contribute to the unique aroma of many products. Most studies concerning the generation of pyrazines in the Maillard reaction have focused on amino acids, while little information is available on the impact

Protocolli

GC Analysis of Volatiles in Roasted Coffee Beans on Omegawax® after SPME using a 50/30 µm DVB/Carboxen/PDMS Fiber

-Cymene; 2,5-Dimethylpyrrole; Acetoin, ≥96%, FCC, FG; 2,5-Dimethylpyrazine; 2,6-Dimethylpyrazine; 2-Ethylpyrazine, ≥98%, FG; 2,3-Dimethylpyrazine; 4-Heptanone; 3-Ethylpyridine; 2,3,5-Trimethylpyrazine; Furfural; Pyrrole; Furfuryl acetate; Linalool; Linalyl acetate; 5-Methylfurfural; γ-Butyrolactone; 2-Acetyl-1-methylpyrrole; Furfuryl alcohol; 2-Acetylpyrrole; Pyrrole-2-carboxaldehyde

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